Cut your fish into serving sized pieces, season to taste and dust lightly in flour. Heat a large, heavy sauté or frying pan over medium to medium high heat and add oil. Sauté prepared fillets, browning well on the first side, turn and brown the second side - if thick enough, sear the edges as well. Transfer to paper towels to drain.

Meanwhile, drain roasted peppers and chop into cubes, arranging on two serving plates as a bed – or puree peppers and dollop onto plates as a bed of sauce. Serve fillets over peppers with a sprinkling with chives or scallions and fine curls of orange zest.---